Specifications

 Launch YearLength
 DesignerGuestsCabins
2006 60'Fontaine-Pajot63 Queens

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Meet The Crew

Capt. Brad Wardle & Chef Shana Story


Captain Brad Wardle fell in love with sailing when he was seven years old and started taking his first sailing lessons in Ventura, California. He bought his first boat when he was in his 20's and sailed it for 22 years up and down the West Coast from Canada to Mexico and all the way to Hawaii single-handed.

A natural mechanic, Brad's has enjoyed a long career as an engineer working on ski lifts in the California ski resorts, and as an oil rig technician working on land and off shore. His work gave him time off between posts which Brad always spent on his boat, sailing. Brad has a STCW 95 certification and holds a Master's 100 ton License with a Sailing and Towing endorsement.


First Mate/Chef Shana Story was born and raised in Michigan where she fell in love with boating on the Great Lakes. She has a BS in Education and worked as a health teacher before moving to Montana to become the kitchen manager at Mountain Sky Guest Ranch; owned by Arthur Blank owner of the Atlanta Falcons and Home Depot. Shana's natural hospitality skills and bubbly personality were the perfect match for the clientele of that exclusive resort, and she soon branched into private catering.

Brad and Shana met each other in Angel Fire, New Mexico where Shana had taken the position as the chef/housekeeper on a private ranch and Brad was working on a nearby oil rig. Brad invited Shana to come sailing on his boat in California, and soon after, the idea to combine their talents and become sailing crew together was born.

Shana and Brad traveled to Mystic, Connecticut to purchase a 40' Cheoy Lee and gave themselves 2 years to cruise the Caribbean. In those 2 years, they sailed their yacht "Quartette" from Connecticut to Florida, through the Bahamas and to the Dominican Republic, Puerto Rico and finally to St, Thomas. They have spent the past 2 years exploring the US and British Virgins Islands with an eye to sharing that knowledge with guests. As the chef aboard, Shana prefers to prepare healthy cuisine featuring fresh, local ingredients and can tailor her menu to accommodate diets such as gluten free, Paleo and vegetarian. Shana holds an STCW 95 certification.

Brad and Shana have 4 grown children between them and love to host families aboard Delphine. They believe that Dephine is ideally suited for family groups to enjoy a Caribbean sailing vacation that will be the most memorable time of their lives.

Dining Menu

 Breakfast

All breakfasts served with fresh coffee, assortment of teas and juices, fresh fruit, homemade bread choices, homemade tropical granola and Greek yogurt.


Dutch Baby Pancakes with Banana Rum Syrup and Toasted Coconut and choice of meat

Sante Fe Style Breakfast Burritosn(Chorizo, Green Chili, Black Beans)s served with Salsa Fresca and Sour Cream

Original Eggs Bene with Hollandaise and breakfast potatoes

5 Herb Frittata with Prosciutto  and Parmesan Cheese

Vanilla Orange French Toast with Pure Maple Syrup

Scrumptious  Breakfast Enchilada Casserole served with Salsa Fresca

 

Lunch

Grilled Fish Tacos with Salsa Fresca, Cabbage Slaw and a Spicy Sriracha  Aioli 

Balsamic Glazed Steak Rolls with Sesame Roasted Sweet Potato Fries 

Blackened Mahi Caesar Salad and Warm Baguette 

Classic Reuben Sandwich on Rye  with Chopped Caprese Salad 

Mediterranean Greek Salad with Grilled Chicken served with Pita and Hummus 

Bacon and Blue Cheeseburgers  with Parmesan Garlic Zucchini Chips 

 

Hor D’Oeuvres

Thai Lettuce Rolls with Tamarind Dipping Sauce 

Coconut Crunch Chicken Strips with a Creamy Honey Mango Dipping Sauce 

Roasted Grape and Goat Cheese Crostini 

Cucumber Avocado Rolls 

Grilled Shrimp with  a Mango-Jalapeno Dipping Sauce

Thai Grilled Chicken Satay with a Spicy Peanut Sauce

Stuffed Jalapenos Wrapped in Procsuitto

 

Dinner

Cajun Shrimp served over Jasmine Rice with a Corn Maoux Choux

Sweet and Spicy Cashew Chicken served over Golden Coconut Brown Rice

Grilled Beef Tenderloin with Shallot Mustard Sauce and Twice Baked Potatoes and Aioli Glazed Charred Broccoli

Teriyaki Grilled Tuna with a Sriracha Cream Sauce served with Rice

Caribbean Jerk Pork Tenderloin with Mango Salsa served with Clack Beans and Coconut Rice Pilaf

Mahi Mahi with Thai Coconut Curry Sauce and Rice

 

Desserts

Oven Roasted Banana Rum Cheesecake

Classic Key Lime Pie with a Raspberry Coulis

Seasonal Fruit Crisp with Oatmeal Crumble Topping

Coconut Brule Tart

Bananas Foster Cobbler

Whipped Sorbet made with Fresh Frozen Fruit

 

Standard Ship's Bar

Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.

Vodka: Titos/Absolute

Rum: Cruzan/Bacardi(Many flavored rums)

Tequila: El Jimador Silver/Jose Cuervo

Whiskey: Jack Daniels/Crown Royal

Gin: Tanqueray/Hendricks 

Plus Specialty Liquors: Baileys/Kahlua/Myers Dark/Aperol/Grand Marnier/Specialty Sipping Rums/Frangelico/Curacao/Cointreau/Amaretto/Cognac

Bud/Bud Lite/Coors Lite/Corona/Miller Lite/Caribe/Presidente/Presidente Lite

A selection of Red & White Wines are served with dinner 


**Please remember to let the broker know your preferred brand.  If you require premium wines or spirits not included in the above please let us know and we will be happy to put them on board for you but at additional cost to the charter.**

 

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